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A cross sectional study of retail fo...

Hirschfeld, Lauren Mindy.

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A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center./
Author:	Hirschfeld, Lauren Mindy.
Description:	144 p.
Notes:	Source: Masters Abstracts International, Volume: 42-06, page: 2170.
Contained By:	Masters Abstracts International42-06.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1420051
ISBN:	0496248014

A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center.
Hirschfeld, Lauren Mindy.

A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center. - 144 p.

Source: Masters Abstracts International, Volume: 42-06, page: 2170.

Thesis (M.S.)--Rush University, 2004.

This study determined drivers of retail employee satisfaction with job components and retail customer satisfaction with foodservice factors in an academic medical center. Questionnaires were offered to all cafeteria customers and employees during the lunch shift on the day of data collection. Nonparametric tests were used to analyze the data. The Kruskal-Wallis and Mann-Whitney tests were used to analyze the data. Mean customer ratings of cafeteria dining quality components ranged from 2.8 to 3.3 on a five point Likert scale (one = poor, five = excellent). Customers were most satisfied with the cleanliness of the cafeteria and least satisfied with the food choices offered and the service. In general, older customers and Rush visitors were the groups that were the most satisfied with cafeteria dining quality components. Cafeteria employees were satisfied with all job components. Management staff employees agreed more strongly with the statement "the manager wanted to help" than the production employees. The management staff believed that they had a desire to help employees to a greater extent than the production and service employees felt they received assistance from management. In conclusion, managers need to focus on satisfying the customer groups who were least satisfied, and direct more attention to the employees who feel that they need more support. Recognition plays a large role in satisfying cafeteria employees, and future research on employee recognition and team development is warranted.

ISBN: 0496248014Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center.
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100 1 $a Hirschfeld, Lauren Mindy. $3 1931622
245 1 2 $a A cross sectional study of retail foodservice employee satisfaction with job components and retail customer satisfaction with various foodservice factors in an academic medical center.
300 $a 144 p.
500 $a Source: Masters Abstracts International, Volume: 42-06, page: 2170.
500 $a Director: Linda J. Lafferty.
502 $a Thesis (M.S.)--Rush University, 2004.
520 $a This study determined drivers of retail employee satisfaction with job components and retail customer satisfaction with foodservice factors in an academic medical center. Questionnaires were offered to all cafeteria customers and employees during the lunch shift on the day of data collection. Nonparametric tests were used to analyze the data. The Kruskal-Wallis and Mann-Whitney tests were used to analyze the data. Mean customer ratings of cafeteria dining quality components ranged from 2.8 to 3.3 on a five point Likert scale (one = poor, five = excellent). Customers were most satisfied with the cleanliness of the cafeteria and least satisfied with the food choices offered and the service. In general, older customers and Rush visitors were the groups that were the most satisfied with cafeteria dining quality components. Cafeteria employees were satisfied with all job components. Management staff employees agreed more strongly with the statement "the manager wanted to help" than the production employees. The management staff believed that they had a desire to help employees to a greater extent than the production and service employees felt they received assistance from management. In conclusion, managers need to focus on satisfying the customer groups who were least satisfied, and direct more attention to the employees who feel that they need more support. Recognition plays a large role in satisfying cafeteria employees, and future research on employee recognition and team development is warranted.
590 $a School code: 0821.
650 4 $a Health Sciences, Nutrition. $3 1017801
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773 0 $t Masters Abstracts International $g 42-06.
790 1 0 $a Lafferty, Linda J., $e advisor
790 $a 0821
791 $a M.S.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1420051